Thursday, February 15, 2007

Butter Chicken


* 700 gm: Raw chicken


* ½ kg: Curd
* 1 tsp: Ginger garlic paste
* 1 tsp: Red chilli powder
* Salt to taste


* 100 gm: White butter
* ½ kg: Tomato (pureed)
* ½ tsp: Black cumin seeds
* ½ tsp: Sugar
* 1 tsp: Red chilli powder
* Salt to taste

To Prepare Chicken

* 100 gm: Fresh cream
* 75 gm: White butter
* 4 no: Sliced green chillies
* ½ tsp: Crushed fenugreek leaves


1. For the marinade, mix red chilli powder, ginger garlic paste, salt and curd together. Marinade is ready.
2. Now mix the raw chicken in the marinade and keep it in the refrigerator overnight.
3. Then roast the marinated chicken in a tandoor or an oven for about 5-10 minutes till it is three fourth done.
4. For the gravy, heat white butter in pan. Add black cumin seeds, tomato puree, sugar, red chilli powder and salt. Mix it well.
5. Now add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves.
6. Cook till chicken is done.
7. Butter Chicken is ready to eat.
8. Serve hot with rice or naan.


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